New wirecut machine improves hygiene

Baker Perkins has launched a new wirecut machine for soft dough cookies and bars, which is designed to minimize cost of ownership and improve hygiene while maintaining outstanding levels of quality.

Every aspect of the TruClean wirecut has been reworked to offer more thorough cleaning, more quickly, with easy maintenance.

It meets or exceeds the hygiene standards expected by the industry and regulators.

With best-in-class weight control of +/- 1% on plain dough through unique die and filler block technology, fast changeovers and outstanding reliability, giveaway and production costs are cut.

The wirecut includes a new method of sealing the ends of the hoppers to the feed rolls, which eliminates leakage and is easier to maintain.

Maintenance of the parts which control row spacing is also much easier enabling full output to be achieved at all times.

Customers select from three levels of hygiene, with the choice linked to their own cleaning regime and cross-contamination risk.

These three alternative levels enable customers to achieve the blend of sanitation, productivity and cost most appropriate for their particular operation: the prime objective is to eliminate any risk to consumers from cross contamination.

Usually, this means allergens and pathogens but the same high standards are required when making Kosher, organic or GMO-free products.